The Production Process

Nothing is left to chance

Processo produttivo salumi

Selection of raw materials is the first vital step of the entire process of production. Only EEC meats are used, to ensure flavoursome, genuine finished products.

The production process, by its very nature, will vary according to the type of product. Where tradition demands it and where the end result benefits, production stages are carried out in the traditional manner. For example, in preparing the special brine salamoia, expertise is required to make sure the herbs are dosed correctly. This is also case when our smoked, cured ham is salted and massaged. The skill with which the meat is manually processed tells us we can be sure of these products.

Operations during the tumbling, injection, cooking and packaging, stages involve the use of modern equipment, providing maximum efficiency without compromising product quality.

Smoking takes place in special ovens. The smoke is obtained by burning first-cut firewood.

All production stages take place in absolute compliance with all hygiene and health regulations.